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Dorothy Thomas

Lemon Bundt Cake Recipe

A moist, tender, and zesty lemon Bundt cake with a sweet glaze—perfect for tea time, brunch, or dessert!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert, Tea Time
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups All-purpose flour
  • 2 tsp Baking powder
  • ½ tsp Salt
  • 1 cup (2 sticks) Unsalted butter (softened)
  • 1 ¾ cups Granulated sugar
  • 4 large Eggs
  • 2 tbsp Lemon zest
  • ¼ cup Fresh lemon juice
  • 1 tsp Vanilla extract
  • ¾ cup Whole milk
  • ½ cup Plain Greek yogurt
For the Glaze:
  • 1 cup Powdered sugar
  •  2–3 tbsp Fresh lemon juice
  • 1 tsp Lemon zest (garnish) 

Equipment

  • 10-cup Bundt pan
  • Mixing bowls
  • Electric mixer
  • Zester/Microplane
  • Whisk
  • Cooling rack

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. Dry Mix: Whisk flour, baking powder, and salt in a bowl. Set aside.
  3. Cream Butter & Sugar: Beat butter and sugar until fluffy (~3 mins). Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
  4. Alternate Wet/Dry: Add flour mix in 3 parts, alternating with milk/yogurt. Mix until just combined.
  5. Bake: Pour batter into the pan. Bake 45–50 mins or until a toothpick comes out clean. Cool in pan for 15 mins, then invert onto a rack.
  6. Glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake. Garnish with zest.

Notes

  • Storage: Keep covered at room temp for 3 days or refrigerate for up to 5 days.
  • Substitutes: Sour cream for yogurt, or lime/orange for a twist.
  • Tip: Ensure all ingredients are at room temperature for even mixing.